Ginger Cinnamon Acai Smoothie Bowl

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Smoothies and juices are such a delicious and refreshing way to start your day. In these cold Canadian winters however, I always want to eat my breakfast rather than drink it. I introduce to you, the smoothie bowl. When making smoothies I always would top it with coconut, seeds, nuts, granola or oats for a little added texture. So why not put this same combination in a bowl? The key to a great smoothie bowl is making sure the smoothie is thick and not watery. Some ways to thicken your smoothies is by adding chia, frozen banana and avocado (swear you don’t taste it!). With enough frozen bananas, it can even seem like you are having ice cream for breakfast but without the guilt.

Ill be sharing many posts about my favourite juice and smoothie combinations but this one right here is one of my favourites. The combination of ginger and cinnamon with the creamy texture of the blended banana is so warming and comforting. It is also PACKED with ingredients that fuel your body to reach its maximum operating potential. I topped mine with hemp, chia, sunflower seeds, almond butter, strawberry and sliced banana. The smoothie ingredients include frozen banana, acai, spirulina, kale and cucumber. So why add all these fancy sounding ingredients, you ask?

hemp

– contain all essential amino acids (energy)
– protein (full, satisfied)
– omega-3 (joint, skin, brain and heart health)
– omega-6 (goddess hair, skin, nails)
– magnesium (energy, bowl movements)
– vitamin E (anti-aging)

acai

– antioxidants (fights free radicals that cause cancer)
– protein (more than an egg…shocked? I know)
– low glycemic

spirulina

– plant protein (feel full for long periods of time)
– essential amino acids
– chlorophyll (remove toxins, alkalize)
– calcium (strong bones, teeth)

I talk about benefits of kale and chia in the chia pudding and kale salad posts. Oh! Cinnamon also helps to regulate your blood sugar and boost memory. Ginger helps improve digestion, fight nausea and suppress hunger.

Have a wild night of drinking? Eat lots of poutine (bonjour Quebec!), pizza or chinese food yesterday? Do your body good and make this smoothie! I guarantee this will cure your alcohol/food hangover. You will feel and look like a goddess or a god for all you healthy men out there!

Serves 2

Ingredients:

• 1 frozen banana (add more for thicker consistency) plus fresh for topping
• 1 cup strawberries
• 1 heaped tablespoon of acai powder
• 1 handful of kale
• 1 inch piece of ginger peeled
• 1 tsp cinnamon
• 1/2 cup almond milk
• 3/4 cup cucumber
• 1 tsp almond butter
• 1 tsp pumplin seeds
• 1 tsp chia
• 1 tsp hemp
• 1 tsp spirulina
• few drops stevia or sweetener of choice

Directions:

1. Blend all ingredients except for hemp, pumpkin seeds, some strawberry and fresh banana.

2. Pour smoothie into bowl and top with banana, pumpkin seeds, strawberry and banana.

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Kale Salad

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We all know by now how great kale is for you. Everywhere I go I see kale in many forms. Whether it is raw, sautéed, fried or oven baked, kale packs a mean nutritional punch. Kale is by far my favourite green for salads. It is crunchy, tasty and holds onto dressing like no other green. Kale is full of fibre, vitamins, antioxidants, and iron. It is detox friendly, anti-inflammatory and has cardio vascular support. Oh and… for all you dairy lovers, per calorie, kale has more calcium than milk! The whole milk makes your bones strong ordeal was really just a marketing campaign that helped boost dairy sales. What does this all mean?

Kale helps:
• you feeling full
• digestion
• protect from cancers
• cell growth, functioning of iron
• bone health and blood clotting
• lowers cholesterol
• immune system
• metabolism
• liver health

This is only one of the many kale salad combinations I make. I also add kale to smoothies, make chips and puree it into cauliflower for a beautiful green mash! This salad is filled with beautiful raw veggies, roasted sunflower seeds and hard boiled eggs and avocado for extra protein and healthy fats. I topped this salad with a mustardy vinaigrette and freshly chopped dill. It is so wonderful and fresh and is great for a filling lunch or a light dinner. Bon appetit!

Serves 2-4

Salad Ingredients:

• 1 bunch kale, chopped
• 1/4 cup chopped cauliflower
• 1/4 cup chopped radish
• 1/4 cup chopped cucumber
• 1/4 cup chopped brussels sprouts
• 1/4 cup sliced cherry tomatoes
• 1/4 cup chopped celery
• 1 avocado sliced
• 2 tbsp chopped dill
• 3 tbsp sunflower seeds

Dressing Ingredients:

• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 1 garlic clove, finely minced
• 1/2 cup extra-virgin olive oil
• Sea or himalayan salt and freshly ground black pepper

Directions:

1. For eggs: pour cold water just enough to cover the tops of the eggs. Sprinkle in the salt. Heat the pan on medium high heat until water stars to boil.Once the eggs begin to boil, remove from the heat, and allow them to sit in the hot water for 15 minutes, covered tightly by a lid.

2. Rinse kale very well and chop. Remove tough stems.

3. Chop veggies, eggs, avocado and dill.

4. For vinaigrette: whisk lemon juice, Dijon mustard, vinegar, and garlic in a medium bowl. Gradually whisk in oil. Season to taste with salt and pepper.

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Pan Roasted Dijon Salmon with Herb Oil and Asparagus

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Salmon is loaded with protein and omega-3 fatty acids to give our brains a dose of happiness and intelligence. It is also a versatile and easy to cook. Salmon is one of my go-to’s when looking for a light yet satisfying meal. Whether you eat it raw, oven roasted or pan-seared it is a great base for any seasoning or sauce your appetite desires. My rule when cooking salmon in a pan is to simply let it be. People flip it and move it around which ends up with an unattractive and overcooked meal. Follow my directions carefully for a perfectly cooked, crispy skinned salmon.

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The herb oil I made with this fish is light, refreshing and super easy to make. Fresh herbs are a great way to add flavour to a meal without adding extra sauce, oil or seasoning. Dill, parsley, basil are my three favourites but you’ll see how I explore other herbs such as rosemary, thyme and oregano in future posts. Bon appetit!

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Serves 1 or 2

Ingredients:

• Wild caught or organic salmon
• 1 bunch asparagus
• 1 tbsp fresh lemon juice
• 1 french shallot
• 2 tbsp avocado oil
• 1 tbsp olive oil
• fresh parsley
• fresh dill
• 1 tbsp stone ground dijon mustard
• sea salt and pepper

Directions:

1. Coat salmon in 1 tbsp of avocado oil, mustard, sea salt and pepper

2. Bring a large pot of salted water to a boil (for asparagus)

3. Heat avocado oil in a heavy skillet over medium heat. When the oil begins to smoke, add salmon, skin side down. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat. Watch the side of the piece of salmon for color changes. When 2/3 of the salmon has turned opaque, flip it to the other side and cook until it’s done (about 3-4 minutes depending on how pink you like it.)

4. While the salmon is cooking, finely chop up dill and parsley (about 1/4 cup worth) and add to a small bowl.

6. Finely chop one shallot and add it to herbs.

7. Add olive oil, lemon juice and more stone ground dijon mustard if you like to the herbs and shallots and whisk. Season with a pinch of salt and pepper (add more olive oil if it looks too thick).

8. Check back on your salmon!

9. Boil asparagus for five minutes and drain.

10. Plate asparagus and salmon, drizzle with herb oil. Enjoy!